My latest burger I call "The Christine." The idea was to build one more in the style of a restaurant or diner version, rather than a fast food. So I went with a few extra touches like bigger rolls and such. I actually made two versions. Both were made with 1/2 lb of 80/20 ground chuck. The first one was a single patty, and the second one was divided into a double quarter pounder. So it was kind of an experiment to see which approach I preferred. Oh yeah, the single patty one I chargrilled, and the double patty I indirect grilled. Turned out I much preferred the double pattied, indirect burger, as it was dripping all over the place.